Recipes for preserving watermelons with mustard for the winter

Watermelon is associated with sunny days and good mood. However, this summer berry can be eaten not only fresh: it is fermented, salted, pickled. There are many recipes for preserving watermelons using mustard.

All the intricacies of such an unusual berry preservation will be discussed. You will learn how to salt watermelons with mustard pieces in a saucepan or jar, as well as other unexpected recipes.

How to ferment watermelons

It is not difficult to ferment a watermelon, but you must strictly follow the canning recipe. There are pickling methods fermentation and pickles watermelons combined with vegetables, fruits and spices. The appetizers are delicious and will serve as a wonderful decoration for any, even the most refined table.

Process features

For successful conservation, it is necessary to adhere to the technological rules:

• cut the berry into medium-sized pieces about 2 cm thick;
• salt and sugar in almost every recipe are taken in equal proportions - for 1.5 liters of brine, 2 tbsp. l .;
• the slices should be completely immersed in the solution, but they should not be pressed down with pressure until deformation.

The leavening process takes 3-5 days. During this time, the berry manages to be saturated with the taste of spices and begins to exude a special aroma.

Attention! Spoiled and damaged watermelons are not suitable for sourdough and salting.

Sourdough tips

To make a delicious dish as a result of fermentation, follow the instructions:

• for pickling or pickling, you can choose a watermelon of any ripeness;
• the berry must be free of signs of rot or mechanical damage;
• do not buy watermelons earlier than mid-June - they may contain nitrates;
• you do not need to remove the green crust before sourdough, but the duration of the process will slightly increase from this;
• if you are going to use recipes for preparing watermelons with mustard for the winter in banks, the bones must be removed, otherwise the lids will swell;
• when salting the whole, pierce the berries in several places to speed up the process.

If you are going to salt watermelons in barrels, do it at the end of autumn.

Important! Always choose coarse salt for pickling and pickling. Don't use iodized - it spoils the taste.

Choosing a container for starter culture

You can salt or ferment watermelons in almost any container: a saucepan, jar, barrel or bucket.

Pan

Such a container is a universal solution for canning watermelons:

• large pieces can be salted;
• it is convenient to store the pan in the pantry and in the refrigerator.

It is convenient to put fruits and spices in this container under oppression.

Note! Choose only enamelled saucepan for pickling and pickling.

Bank

Many housewives prefer to store and preserve products in glass jars:

• in such a container, the fruits are salted if the marinade contains vinegar and the jars are closed with tin lids;
• if nylon lids are used, the jars are placed in a cool pantry or on the lower shelf of the refrigerator;
• the fruits are cut into small segments;
• jars are pre-sterilized over steam or poured with boiling water and kept under a lid for 15 minutes.

Barrel

If you decide to use a barrel for pickling watermelons, you must first prepare such a container:

• rinse the container thoroughly;
• pour boiling water over from the inside;
• fill with water to the brim and leave full until the tree swells and stops letting water in;
• clean the rings from rust and paint.

Bucket

Many housewives offer to take any bucket for pickling watermelons, including a plastic one. Although such a container is convenient, it is better to use an enamel one. The plastic gives the blanks an unpleasant synthetic taste and smell.

For reference... For a brine for 10 liters of water, 600 g of coarse salt is required.

Recipes for salting watermelons with mustard

After preparing the containers, you can proceed to the technological preparation of the constituent ingredients.

Watermelon goes well with mustard, which reveals the full spectrum of taste and aroma.

Instant watermelons with mustard

With this method of salting, readiness occurs in 3-4 days.

You will need a small 2 kg watermelon. Cut it into small pieces 2 cm thick and remove the pits.

Place 4-5 sprigs of dill on the bottom of an enamel pot.

For your information! Onion rings can be added to this recipe, then the pickle will taste even more interesting.

Lay the slices of watermelon in layers, alternating with onions (if desired) and sprinkling with mustard powder (3 tsp) and mustard seeds (2 tsp).

After adding all the ingredients, shake the pan slightly to distribute the spices evenly.

Prepare the brine:

1. 2 tbsp. l. Dissolve salt and sugar in 1.5 liters of cold boiled water and pour the prepared pieces.
2. Cover with gauze and leave under light pressure for two days.
3. Collect the foam formed during the salting process with gauze.
4. Put the workpiece in the refrigerator, after removing the oppression.

In pieces

For this recipe, you will need a three liter jar. A watermelon, cut into pieces, weighing about 2.5 kg is placed in it.

Wash the berries and cut into medium-sized slices. Cut the green skin, leaving a white base.

Prepare the mass for dry salting:

• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. coarse salt;
• 1 tbsp. l. dry mustard.

Step-by-step instructions for cooking salted watermelon with dry mustard:

1. Gently fold the slices into a clean three-liter jar, pouring the prepared mixture evenly.
2. Close with a capron lid and leave for three days in a dark place.
3. The watermelon will juice abundantly. Shake the contents from time to time to distribute evenly.
4. After three days, put the jar in the refrigerator for 24 hours.

Watermelon marinated with mustard

It is better to marinate watermelons in glass jars. This type of workpiece has a longer shelf life.

Take a strong watermelon without damage of any ripeness weighing 2.5 kg.

Procedure:

1. Sterilize glass containers by pouring boiling water and covering with lids.
2. Wash the watermelon, wipe dry and cut into pieces that easily pass into the neck of a three-liter jar.
3. Put watermelon pieces in jars and pour boiling water over them.
4. After 15-20 minutes, drain the water into a common pan, add 5 tbsp. l. sugar and 2 tsp. salt, bring the mixture to a boil.
5. Add 1/3 teaspoon each. mustard powder and citric acid.
6. Pour boiling brine over the contents, roll up with tin lids, turn over and cover with a blanket.

With mustard seeds

Watermelon rinds are usually thrown away, and you can make interesting preparations for the winter from them.

For this recipe, you will need 250 g of watermelon peels.

Attention! When preserving watermelon rinds, it is advisable to leave some red pulp - the final product will only benefit from this.

Prepare the brine:

• for two cups of boiling water, add 1 tbsp. l. coarse salt;
• let the brine cool.

At this time, prepare the ingredients:

1. Cut the watermelon rind into rectangular cubes.
2. Put 0.5 tsp on the bottom of the sterilized jar. mustard seeds, 2 cloves of garlic, a sprig of dill.
3. Top with prepared slices.
4. Fill the workpiece with cooled brine and close the jar with a lid.

With tomatoes

For cooking, you need 2-3 kg of tomatoes and the same amount of watermelon.

Instructions:

1. Wash the fruit thoroughly and cut into small triangles.
2. Chop three heads of garlic: you can crush, rub or chop finely.
3. Prepare three three-liter jars.
4. Put 10 peppercorns and 3 bay leaves in each of them.
5. Arrange the tomatoes and watermelon slices beautifully.
6. Pour boiling water over to sterilize for 10 minutes.
7. Drain and add 1 tbsp. l. dill seeds.
8. For every liter of water, put 1.5 tbsp. l. coarse salt and 3 tbsp. l. Sahara.
9. While the brine is boiling, distribute 1 tsp into the jars. mustard powder, garlic and 1 tbsp. l. vinegar essence.
10. Pour in the marinade.
11. Close with tin lids.

Watermelon marinated with honey and garlic

A kind of recipe that will not leave anyone indifferent:

1. Take a watermelon weighing about 2.5 kg, cut into pieces.
2. Put 3 tbsp each. l. coarse salt and honey.
3. Add 3 cloves of garlic and 3 aspirin tablets.
4. Pour boiling water over and cover with a tin lid.

Storage advice

The terms and conditions of storage of conservation must be observed without fail. Canned watermelons are stored in jars for 1 year.

Attention! Any homemade products should not be stored for more than 1.5 years.

Storage conditions may vary depending on the container and processing method:

• salted fruits in jars without vinegar are recommended to be stored in a cold cellar or refrigerator;
• pickled watermelons differ from salted ones only by the addition of spices, their storage conditions are identical;
• blanks must be eaten until spring.

Conclusion

Try unusual recipes for canning watermelons with mustard, and you will discover a new taste that can easily surprise relatives and friends.

In the cooking process, do not neglect the tips for salting, pickling and fermenting watermelons. Strictly observe the conditions and terms of storage of the workpieces.